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heard somewhere that the higher the % of cocoa in a chocolate then the thicker it is when in temper? is this true? it might explain things a little when im trying to temper the chocolate at work. Also, whats a good precise thermometer to use for tempering

thanks

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After years of watching all of your incredible creations, and then observing all the flaws in my own, I finally have an entry for this topic. As mentioned on my foodblog, these are filled with Wybauw's "Toscana" ganache (which is superb, by the way):

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After years of watching all of your incredible creations, and then observing all the flaws in my own, I finally have an entry for this topic. As mentioned on my foodblog, these are filled with Wybauw's "Toscana" ganache (which is superb, by the way):

Nice!

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here are my first few attempts, im a pastry chef in a pub in london and the customers seem to love them. Any comments/criticisms would be graciously recieved. I hope to get some more molds soon and also want to start experimenting with other colours. Can anyone tell me what the pearl colours from Chef rubber are like?

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Hard to describe the pearl colours - they are kind of half way between the 'flat' regular colours and the jewel which are really sparkly. I went digging back through this whole thread trying to find some definite examples - I think that Tammy's post #298 here shows the pearl in the blue hue and the jewel in the purple. I think the green in Chris's post above looks like it's pearl as well.

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here are my first few attempts, im a pastry chef in a pub in london and the customers seem to love them. Any comments/criticisms would be graciously recieved. I hope to get some more molds soon and also want to start experimenting with other colours. Can anyone tell me what the pearl colours from Chef rubber are like?

Im particularly enchanted by the blue and yellow ones. Would you mind saying a bit about the flavours? I always like knowing what's on the inside, too.

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Hard to describe the pearl colours - they are kind of half way between the 'flat' regular colours and the jewel which are really sparkly. I went digging back through this whole thread trying to find some definite examples - I think that Tammy's post #298 here shows the pearl in the blue hue and the jewel in the purple. I think the green in Chris's post above looks like it's pearl as well.

I would also be curious to hear a description of your technique for achieving that particular decoration.

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i had a look on the chef rubber site, they managed to make them look amazing which is why i wanted to get a few to try out. Can you recommend them or are they not worth bothering with. All the best, Stewart

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i had a look on the chef rubber site, they managed to make them look amazing which is why i wanted to get a few to try out. Can you recommend them or are they not worth bothering with. All the best, Stewart

The Chef Rubber colours are great - they provide us with some every year for our chocolate conference and we've had great results with them. Tomric also carries their product - but labelled with Tomric's label. Cost is the same either way.

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I'm glad I saw your post. It reminds me that I need to pick up some ingredients on the way home from work this afternoon. I'm going with something much simpler, apple pie caramels (apple and cinnamon flavored caramel). One batch dipped in chocolate, one plain.

Maybe I will be able to manage something that pretty after the conference. Right now, not so much.

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Everybody's chocolates look so nice - mine look like dog's breakfast - still on the upslope of the enrober learning curve!

Dear Chocolate Doctor,

If your chocolates look like a dog's breakfast...and I make two of the real thing every morning and sometimes they look pretty gut-wrenching...I can't imagine what my chocolates look like. (Note that I never post photos of finished chocolates. )

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